Influence of Post-Harvest Calcium Chloride and Sodium Chloride Treatments on Physical and Sensory Attributes of Pear cv. Gola under Ambient Storage Conditions

Select Volume / Issue:

• Volume 12, Issue 2, Mar. 2025

Year:

2025

Type of Publication:

Article

Keywords:

Pear, CaCl2, NaCl, Fruit Length, Fruit Weight, Fruit Circumference, Sensory Attributes

Authors:

Bhandari, Yukti; singh, Dr. Suneeta; Saxena, Dr A. K.

Journal:

IJRAS

Volume:

12

Number:

2

Pages:

30-42

Month:

March

ISSN:

2348-3997

Abstract:

An experiment was carried out in year 2024 mid of July-August at Horticulture Laboratory, School of Agricultural Sciences, Shri Guru Ram Rai University, Pathri Bagh, Dehradun to study the influence of postharvest calcium chloride and sodium chloride treatment at different concentrations on physical and sensory attributes of pear cv. Gola under ambient storage conditions. The experiment was laid out in completely randomized design with three replications and ten treatments. Freshly harvested pear fruits were treated with different CaCl2 and NaCl concentrations (1, 1.5 and 2%) for 15 min. The various physical and sensory attributes were studied at different sampling dates (0, 5, 10, 15 and 20th days after treatment). Results revealed that, among different treatments, T8 (CaCl2 @ 1.5% + NaCl @ 1.5%) was found to be the most effective treatment in terms of fruit length (5.02 cm), fruit diameter (4.6 cm), fruit circumference (4.1 cm), fruit weight (97.54g), fruit volume (108.0 ml). Whereas, treatment T5 (NaCl @ 1.5%) was found to be the most effective treatment for scoring of sensory attributes viz. colour (8.00), taste (8.25), texture (8.25), flavour (7.24) and overall acceptability (7.96).

Full text: IJRAS_1171_FINAL.pdf